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Steamed Mussels in Thai Curry Sauce

"On a trip to the Northwest, I enjoyed dinner at Yarrow Bay Grill in Kirkland, Washington," writes Sue Eltringham of Prescott, Arizona. "I'm a big fan of mussels and was especially fond of their version, with coconut-curry sauce. I'd like to have the recipe so that I can enjoy it again before my next visit."

Rich coconut flavor and just the right amount of heat make this starter special. A trip to an Asian market will likely yield most of the ingredients you need.

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Preparation

Heat peanut oil in large deep skillet over high heat. Add mussels. Sauté 2 minutes. Add strained curry sauce. Cover and cook until mussels open, about 4 minutes (discard any mussels that do not open). Transfer to large serving bowl. Sprinkle with tomatoes and cilantro and serve.

Available at Indian, Southeast Asian, and Latin American markets as well as many supermarkets.

** Available at Asian markets and in the Asian foods section of some supermarkets.

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Recent Reviews

Here's an additional thought. I wrote the review below and mentioned putting the modified sauce over linguine. I said that I didn't think it worked very well and so I removed the leftover mussels and sauce for another day. I saved the pasta and discovered it made a terrific side dish.

msc44 from Boston, MA area /

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The original recipe is wimpy, hence the 3 forks. It's a pretty good jumping off point, though, and I will make it again. Halved the coconut milk, tripled the red curry as others have done, used more lemon grass because the last package at the market had three stalks, more lime and a pinch of a very hot red pepper from the garden. Finally a sauce with some body and punch.
On a whim and because I was only cooking for myself, I combined the sauce with linguine. Probably won't do it again, but it wasn't terrible. Better as a stand-alone with good crusty bread.

msc44 from Boston, MA area /

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Very good and really easy., I did not sauté them but instead steamed them in the sauce. I tripled the curry but still think they could have used more...I eased up on the fish sauce to avoid the salt.

EddieMurray from Canada /

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I've nade curried mussels before from my own concoction of ingredients but wanted to see if I could improve them - so I tried this recipe. First off, I made a half order for 2 people and it was very good. But... I did find it a bit too salty with the fish sauce, so I would cut it in half next time.
My modifications were:
* used 1 lb. mussels and 1/2 lb. clams
* used heaps and heaps (probably 1/2 jar) of "Thai Kitchen" green curry paste
*used thai basil
And lastly, I simply placed the mussels in the coconut mixture until all were open, about 3 minutes later - didn't sauté them or anything like that. Yum, yum!

devolina from Vancouver, BC /

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P.S. I forgot to mention that all the mussels were open in about 3 1/2 minutes. I didn't spoil them by leaving them for the additional 30 seconds.